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Contest and Vegan Recipe – Garlic Baked Tomatoes

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Tomato Garlic and Kale Baked Vegan Recipe

Thanksgiving is coming up soon and I am on the search for amazingly delicious and healthy side-dishes which might address everyone’s eating style and requirements at our family dinner. This vegan garlic tomato recipe is absolutely perfect and tastes a bit like my grandmother’s stewed tomatoes with a fun twist – a crispy kale topping. My friends at Massel asked me to use their products to make some delicious recipes and sent out several samples of their all vegan, gluten-free, lactose-free, and cholesterol-free broth products. In taste testing the chicken style and beef style broth, I could not tell the difference between broth made from meats and Massel’s vegan broths. The broth is easy-to-make in a vegan recipe and totally yummy!

Tomato Garlic and Kale Baked Vegan Ingredients
Tomato Garlic and Kale Saute


Ingredients –

Directions –

  1. Saute chopped kale with a little olive oil until it wilts, then stir in garlic with the mixture and set aside.
  2. Cut tops off of tomatoes, place in a baking pan, then slice tops of tomatoes so olive oil will drizzle down without cutting tomato all the way through.
  3. Top tomatoes with kale mixture.
  4. Place broth at the bottom of the pan.
  5. Bake at 350 uncovered for an hour or until tomatoes are baked through and kale becomes crispy.
  6. Serve in individual bowls with broth, or strain broth off and serve alone.
Tomato Garlic and Kale Baked



It is easy to enter to win a package of delicious Massel products. In the comment section below share your best side-dish recipes for Thanksgiving. It can be a vegan recipe or a non-vegan recipe — just tell us your favorites! I will randomly select one comment to win the contest on November 14, 2014 and will have the Massel peeps send out the prize just in time for Thanksgiving. Special Note* — contest only open for people who are within the contiguous United States for shipping purposes. And the winner of this vegan recipe contest from Massel was discovered from the random number generator – CAROLE COATES congratulations Carole!!!

Tomato Garlic and Kale Baked Vegan Cooking
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  1. I was intrigued by this recipe and now I see it uses vegan broths of which I have never heard of but would love to try. I definitely will try this recipe too.

    We have our standard wild rice stuffing and a gluten free bread stuffing (now GF) which dates back to my Italian grandfather who came to the US in the early part of the 1900s, and he made this stuffing as part of an American Thanksgiving when my mom was growing up in the 30s. It remains my favorite by far, and it is very simple with no fancy ingredients.

  2. I have SO many favorite Thanksgiving side dish recipes because, since I host Thanksgiving, I try to add at least one new dish to the traditional menu. One I found online is a glazed carrots dish where you saute carrots in butter and then add vegetable (can use chicken) broth (Massel of course!) and sugar and continue cooking until carrots are tender. Then remove the carrots and continue heating and stirring the glaze until it is thick. Then put the carrots back in and add fresh herbs and stir until coated and serve! DEEEEELICIOUS!!!
    Thanks for a great Garlic Baked Tomato recipe…can’t wait to try it!!!

  3. We always have my Great Grandmother’s corn pudding. Basically corn, cream style corn, milk eggs and crushed saltines. A family favorite.

  4. oops, I wasn’t done. :/ my most special side dish recipe is sweet potato casserole my aunt makes that we all make now. It’s 2 cups sweet potato puree, 1/2 c. heavy cream, 1/2 c. sugar, 1 tsp salt, and 1/2 c. butter. mix together and place in casserole dish. Top with 1/2 c. pecans, 1/2 c oatmeal, 1/2 c sugar, 1/4 c. butter mixed and spread over top. Bake at 350 about 30 minutes. yum yum. It’s really a dessert, but we call it a side dish.

  5. Those tomatoes w kale look amazing. Would love to win a holiday care package. Happy Holidays, Shawna!

  6. My family likes my corn rice cheese casserole. It mixes with a nice white sauce. Would live to try this a try.

  7. An old favorite of mine is my mom’s broccoli and corn casserole topped with crunchy bread crumbs.

  8. Vegan broth–just what I need for Thanksgiving. This cranberry dish from my daugther-in-law has become one of our go to sides for Thanksgiving. Even the kiddies love it.
    1 lb fresh cranberries
    1 ½ c sugar
    1 c water
    1 orange, peeled, seeded, and finely chopped
    ¼ t ground cloves
    ½ c crushed pineapple, drained
    ½ c chopped walnuts
    Sprinkle of ground cinnamon

    Bring sugar and water to boil.

    Add cranberries, orange, and cloves. Simmer over high flame, stirring frequently until berried pop open.

    Add pineapple and cinnamon. Cool and serve.

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